Hamburger Salisbury Steaks Smothered in Onion Gravy

These Salisbury steaks are tender, moist and juicy, especially when smothered and simmered in onion gravy.
These Salisbury steaks are tender, moist and juicy, especially when smothered and simmered in onion gravy. | Source

Buy a canister of soup mix and save big vs. the tiny packets.

Osem Soup & Seasoning Mix, Onion Soup (Kosher for Passover), 14.1 Ounce
Osem Soup & Seasoning Mix, Onion Soup (Kosher for Passover), 14.1 Ounce

Why purchase tiny little envelopes of onion soups mix when purchasing a canister of it is so much more economical? If you buy the type in individual envelopes, each envelope holds only one ounce of product. This little canister holds the equivalent of 14 envelopes!

 

Need a new ground beef dinner idea? Try Salisbury steaks!

Growing up, Salisbury steak was one of those food items my mom never made. My only exposure to this dish was from frozen TV dinners -- which in the 1970s were pretty much all terrible and disgusting -- and in the school cafeteria. School cafeteria Salisbury steak was even worse than the ones in TV dinners, if I remember correctly. Because I had never had this dish made by someone who was actually going to eat it, I had a very poor opinion of Salisbury steak.
Little did I know how delicious a home-cooked version of it really is!

I'm always looking for ground beef dinner ideas, and also entrees that both the kids and the adults in my family want to eat. While my husband and I like meatloaf and Mexican cornbread, the kids don't really want to eat either of those, despite Mexican cornbread being one of the "famous" specialties that I'm known for among friends and relatives. Personally, I'm a taco fanatic and could eat them just about every day, but my husband and kids aren't quite in love with tacos like I am. I can only make hamburgers and spaghetti so many times a month before even those favorite standbys lose their appeal.

So, I was really happy to discover that everyone in my cozy little nuclear family likes Salisbury steaks. They're made from good old hamburger meat, that always-available dinner staple, and the rest of the ingredients are items I just about always have in my pantry or refrigerator. They're not hard to make and don't take too long, and after they've simmered awhile in the beefy, oniony gravy, the meat becomes melt-in-your-mouth tender.

The onion gravy tastes terrific with the meat, and ladled over a generous helping of fluffy, creamy mashed potatoes. I don't call it onion gravy in front of my kids, though, because they think that they don't like onions. However, they love this gravy and its oniony taste. Salisbury steaks with a side of mashed potatoes, all smothered in onion gravy, is comfort food at its finest.

I always use the leanest ground beef I can find; usually it is something like 93/7. This way I don't feel too bad not serving boneless chicken breast, which is the usual healthy standby for our dinners.

Buy Osem onion soup mix canisters in bulk and save!

Osem Onion Soup & Seasoning Mix, 14.1-Ounce Canister (Pack of 6)
Osem Onion Soup & Seasoning Mix, 14.1-Ounce Canister (Pack of 6)

Six canisters, each containing the equivalent of 14 onion soup mix envelopes!

 

Ingredients

  • 1 and 1/4 pounds very lean ground beef
  • 1 large egg
  • 1/2 cup dried bread crumbs
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Worcestershire sauce
  • 1 10-ounce can condensed French onion soup
  • 1 14.5-ounce can beef broth
  • 1 envelope dry onion soup mix
  • 1/4 cup corn starch
  • 1/4 cup water
Mix meat with breadcrumbs and seasonings, then mold into six or seven equally sized patties.
Mix meat with breadcrumbs and seasonings, then mold into six or seven equally sized patties. | Source
Simmer on low heat until gravy thickens.
Simmer on low heat until gravy thickens. | Source

My favorite extra-large frying pan with deep sides.

Instructions

  1. In a mixing bowl, combine the ground beef, egg, dried bread crumbs, seasoned salt, pepper, garlic powder and Worcestershire sauce. Measure out 1/2 cup of the canned French onion soup, and stir it into the meat mixture. Reserve remaining French onion soup.
  2. Divide the meat mixture into six or seven equal portions, then use your hands to mold each portion into a round or oval patty about 1/2 to 3/4 inch thick.
  3. Place the patties in a large skillet and pan-fry at medium heat for about 5 minutes, or until lightly browned. I have a huge Calphalon 5-quart non-stick pan (in photo) which some might say is a little bit overkill, but I love that pan and in my opinion it is perfect for making this dish. Flip and pan-fry the other side about 3-4 minutes. Remove the patties from the skillet and set aside.
  4. Pour the beef broth into the skillet. Use a spatula to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Stir in the envelope of dry onion soup mix and the remaining canned French onion soup.
  5. In a small bowl, stir the corn starch and water together until the cornstarch is dissolved. Stir into the broth. Return patties to the skillet, placing them directly into the broth mixture.
  6. Turn heat up to medium high. Bring broth to a slight boil, then reduce heat to low and allow the broth to simmer until it thickens to form the gravy. If needed, dissolve another 1/4 cup cornstarch into 1/4 cup water and add to the broth to thicken.
  7. Once broth has thickened, allow the steaks to simmer in the gravy three or four minutes longer, or turn the burner on low and allow the steaks to simmer up to 30 minutes. The longer the simmer, the more melt-in-your-mouth tender they will be.
  8. Serve Salisbury steaks and gravy over hot mashed potatoes (my personal favorite), hot cooked noodles, or hot cooked rice.

Did you make these Salisbury steaks? If so, please rate them!

5 stars from 2 ratings of Salisbury steaks in onion gravy

A Brief History of Salisbury Steak

More by this Author


Comments 11 comments

Heather Says profile image

Heather Says 3 years ago from Buckeye, Arizona

These look super yummy! I have to admit, I don't think I've ever had the real thing... only the frozen tv dinner kind :( Pinning this to try later. Great hub!


CraftytotheCore profile image

CraftytotheCore 3 years ago

Now we're talking! My grandmother used to make this dish. It brings back fond memories!


PoeticFailosophy profile image

PoeticFailosophy 3 years ago from Cuzco, Peroo

Being serious for a minute, is making a TV dinner-style Salisbury steak really that easy? I love making mac&cheese from scratch and mashing real potatoes...if I could combine them with a homemade Salisbury steak that would be the end of all other dinners. 100% homemade TV dinner, I even have those trays, OMG.


SmartAndFun profile image

SmartAndFun 3 years ago from Texas Author

Thanks Heather! That's quite a compliment coming from you! I appreciate it!


SmartAndFun profile image

SmartAndFun 3 years ago from Texas Author

It is easy and yummy. I can't believe my mom never made this. It is one of those suppers everyone likes.


SmartAndFun profile image

SmartAndFun 3 years ago from Texas Author

Oh man, if you make your own homemade TV dinner you've got to write a hub about it and post a photo. That would be awesome. Salisbury steaks really are this easy to make, and they taste so good with real mashed potatoes. Mac & cheese on that same plate would be the piece de resistance.


Glimmer Twin Fan profile image

Glimmer Twin Fan 3 years ago

I always forget about Salisbury steak when I have some ground beef. Thanks for the reminder. It's quick and easy. Pinned.


PoeticFailosophy profile image

PoeticFailosophy 3 years ago from Cuzco, Peroo

I can report we made these twice in one week. Both times we used ground turkey meat instead of beef, but with the onion and beef bouillon we added, couldn't really tell the difference. They were a hit! Really easy too.


SmartAndFun profile image

SmartAndFun 3 years ago from Texas Author

@Glimmer, thanks so much for the pin! I appreciate it. Let me know if you make these. The weather is getting perfect for hot comfort food.

@PFail, I'm glad you liked them! The longer they simmer in the gravy, the more tender they become. Did you make your homemade mac 'n' cheese? I have never made that from scratch. You need to put up your recipe.


PoeticFailosophy profile image

PoeticFailosophy 3 years ago from Cuzco, Peroo

We did make mac and cheese. I can tell you the recipe in three lines. Make a roux base, add some type of crumbled or shredded cheese when it's thick enough, add well-drained noodles, then some bread crumbs to help thicken it and make the sauce stick to the noodles. Just eyeball the proportions of everything. I add turmeric to make it yellower, Kraftier you might say. Some people also bake it, but then you have to wash another pan.

Not sure if picky kids will like it since it doesn't taste anything like the just-add-milk pasta-and-powder packages, but that's why God gave all children two hands, so they could make a sandwich instead. At least that's what the Church of Sasquatch teaches us.


peachpurple profile image

peachpurple 17 months ago from Home Sweet Home

yum yum, can you make one for me? I love burgers but usually buy the meat patties.

    Sign in or sign up and post using a HubPages Network account.

    0 of 8192 characters used
    Post Comment

    No HTML is allowed in comments, but URLs will be hyperlinked. Comments are not for promoting your articles or other sites.


    SmartAndFun profile image

    SmartAndFun330 Followers
    80 Articles

    "SmartAndFun" strives to provide helpful information, including smart and fun methods for solving everyday problems. Be smart -- have fun!



    Click to Rate This Article
    working